Seftalia

Servings: 6-8
Total time: 1h 30min
Ingredients

600g lamb mince meat
400g veal mince meat
200g breadcrumb
200g onion
1 egg
100 ml olive oil
juice of 1 lemon
500 gr skirt-caul from pork or lamb
salt
pepper
ground cinnamon
oregano
parsley

Procedure

1. Put the minced meat, the breadcrumbs, the chopped onions and parsley, the spices the olive oil and the egg in a large bowl.

2. Knead the mixture until well incorporated.

3. Strain the caul and cut into squares of about 5 X 5 cm.

4. Roll and wrap the stuffing into each piece of caul and bake either in the oven or the grill.

5. Serve the seftalies with lemon wedges, pittas, yogurt and accompy with a small salad of finely chopped tomato and parsley.